Everyone has that one recipe that you fall back to. You know
that one recipe that has become your signature dish, the one that when you
can’t think of what to make you make that one dish. The one that you don’t even
have to pull out the recipe card for any more because you’ve made it so many
times. The one you still love to make and eat. Mine is Lemon chicken. I can’t even remember where or how I first
came across this recipe but it’s so simple and easy to make. I’ve made this
recipe so many ways depending on what I have on hand and no matter which way I
make it, it comes out great.
The main ingredients are skinless boneless chicken breast,
flour, lemons, chicken broth, Olive oil and butter.
The variations would
include white wine, chicken bouillon, lemon zest, lemon juice in a bottle,
lemon flavored olive oil, and roux.
I always begin with flattening the chicken breast. It not
only evens out the cooking time among the breast but is also speeds up the
cooking time. The side benefit if you had a hard day you can get the stress out
by whacking those breasts flat. Yup I like this part LOL
I heat up my cast iron pan, I love using my cast iron pan
for this but truth be told I just love using my iron pots and pans period ; ) I
use a combination of olive oil and butter. I would use only butter because of
the flavor but I found using the olive oil with the butter, the butter doesn’t
burn. It might not be true but it works this way for me.
I then coat the breasts with flour that has been salted and peppered and
brown them in the olive oil butter mixture. Once they are cook though or just cooked through I take them
out and set aside.
At this point is where you use all sorts of things chicken
broth, water and chicken bouillon just water or white wine a combo, you get the
idea. Depending how much sauce you want depends on how much you put in. Along
with this you add lemon something lemon flavored get the idea… to taste more tart more
lemon less tart less lemon. The last
time I made this I use Lemon juice and zest oh my god it was so good. The zest
just kicked it up a notch without adding to much tartness. Yum!
To thicken the sauce I mainly use just flour but you will
have to cook it for at least 5 min to cook the flour. I also love using roux
which is equal parts of butter (there that butter again lol) and flour cooked
till lightly brown at least for me that is how I tell it’s done. Put a little
of this in and you have thickened sauce in no time. You can also use cornstarch
in a pinch.
Once the sauce is put together I put the chicken back in and
any dripping from the plate for no more than a minute and your done and it’s
time to eat!!
Give it a try and little me your twists you put to the dish and/or what are your favorite recipes
It's awesome you stopped by!!!....Thanks
XOXO
Esther
